Pork Fillet in a Cornish Mead Sauce
Pork Fillet in a Cornish Mead Sauce Cornish Mead, Mmmmmm, delicious! I found this basic idea in an old Cornish book and adapted it to my taste, Very simple, very quick, but good enough for dinner with friends or that special meal. My thanks to the Cornish Mead Co, in Penzance, for linking this to their website. Serves 4 You will need a medium heavy duty pan. 1 lb Pork fillet [I used a little more] 2 large shallots, finely sliced 4 medium carrots cut into thinnish short strips ½ lb quartered chestnut mushrooms - or a mixture 1 pint of Cornish Mead [or half mead half dry cider, if you want it a little tarter]] ½ pint double cream Oil for frying - I used rapeseed 1 tablespoonful plain flour Seasoning- I used sea salt flakes and fresh ground peppers plus a dash of mushroom ketchup [one of my new fave ingredients] Take your fillet and cut it into ½-¾ inch rounds, then light bash between two sheets of polythene. Quickly sauté these in the hot pan, with the oil, to nicely brown and then ...